Pork Chops with Maple-Ginger Pan Sauce
4 thin (1/2 inch) boneless pork chops
1/4 c flour
3/4 c chicken broth
2 T dark rum
1 T maple syrup
salt and freshly ground pepper
2 T olive oil (more if needed)
1 T minced fresh ginger
1 med. garlic clove, minced
1.5 T butter
1 T finely chopped fresh cilantro (optional)
1/2 T finely chopped fresh mint (optional)
Rinse pork chops and pat dry. Put flour on a plate. Combine the broth, rum and maple syrup in a small bowl. Set aside.

Generously season pork chops on both sides with salt and pepper. Dredge the chops in the flour and shake off the excess.

Heat large skillet on medium-high heat for 1 minute. Add olive oil and when its hot, set chops in the pan. Cook until one side is light golden brown, about 2 minutes. Turn the pieces and cook until the other side is light golden and the meat is cooked through but still moist, another 1 to 2 minutes. (Be careful not to overcook!) Transfer the chops to a plate.

Add ginger and garlic to the pan and stir constantly until they begin to turn golden, 5 to 10 seconds, then immediately add the maple-rum mixture to the pan. Use a wooden spoon or spatula to scrape up the browned bits and help them dissolve. Boil the sauce until it has reduced by about 2/3 and is nice and "saucy", 3 to 4 minutes. Off the heat, add butter, swirling the pan vigorously (or whicking) as it melts so it emulsifies the sauce. Season to taste with salt and pepper.

Spoon the sauce over the pork. Serve with cilantro and mint, if desired.
Fine Cooking No. 70 (Feb/Mar 2005)
We prefered it WITHOUT the cilantro and mint. The sauce has plenty of flavor as is.